Abstract: This article explored the effect of cooking time on the volatile flavors of braised pork,and solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was applied to volatilize.Sexual flavor substances were separated and identified.The main flavor components were calculated by adding internal standard substances,and combined with odor activity value (OAV),the key flavor substances of braised pork in the cooking process were discussed.Studies have shown that 93 kinds of volatile flavor compounds have been identified in braised pork during the cooking process and cooking time had a significant effect on the volatile flavor compounds of braised pork.Flavor compounds such as hexanal and nonanal were cooked in braised pork for 90,120 and 150 min were the most important flavor substances.When cooking for 120 minutes,aldehydes,aliphatic hydrocarbons,and alcohols were contributed significantly to the flavor composition of braised pork.Furthermore,if cooked for 150 minutes,the content of hexanal reached 22.75 mg/kg,the content of nonanal reached 12.17 mg/kg,and the content of 2-pentylfuran was 7.60 mg/kg respectively.There were 9 kinds of braised pork with OAV value ≥1.According to the degree of flavor contribution,they were nonanal,methyl caproate,hexanal,2-heptenal,1-octen-3-ol,2-pentylfuran,trans-2-heptanone,2-pentanone,3-hydroxy-2-butanone.This research provides a certain theoretical basis for product development and control of braised pork.
朱文政,严顺阳,徐艳,等. 顶空固相微萃取-气质联用分析不同烹制时间红烧肉挥发性风味成分[J]. 食品与发酵工业, 2021, 47(2): 247-253.
ZHU Wenzheng,YAN Shunyang,XU Yan,et al. Analysis of volatile flavor components of braised pork with different cooking time by SPME-GC-MS[J]. Food and Fermentation Industries, 2021, 47(2): 247-253.
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